Chef's Table, The Fort

There seems to be a something these days about reinventing and innovating when it comes to Filipino cuisine. Everybody is trying to make a sophisticated, modern, fusion, or haute version of it. And guess what, I think fellow Filipinos are loving it. That's why more and more of them are popping up. One of the most popular of the lot is Chef's Table.

Crab Cakes- P370
Freshly picked crab meat,
seared and baked to perfection
served with sampaloc aioli.

For starters, we had some crab cakes. I like crab cakes. Also fish cakes. These crab cakes had a fragrant fishy thing going on, they were also loaded with pimiento and bell peppers. There was a glitch though, they were salty. Not just salty, extremely salty. Almost to the point that it would be inedible.

ISCAHM Culinary Classes

During my lengthy trip to the Philippines, I actually went to the International School for Culinary Arts and Hotel Management (ISCAHM) for the Culinary Fundamentals course which lasted 12 weeks! It was something I'd look forward to every Saturday morning. Afterwards Daryl and I would often go out to eat, watch a movie, or shop!


Of course there were brilliant chefs to teach us. Each had their own style and we found them quite interesting, better yet, entertaining.

MEET THE CHEFS

Canadian Chef Sean McSavaney

I've never met a person who loves butter more than Chef Sean. He's claims that sauces consists of 70% butter. Yes, 70%! It's no joke. He's heck funny and often likes to crack jokes.

Swiss Chef Ulrich Williamann

He might be the oldest chef among the 4. He's very much reserved and he likes to prim his mushrooms.